Turkey Free Salmon and Cucumber Salad
Bright, refreshing, and packed with clean flavors, this poached salmon salad is the kind of dish that feels like a treat without requiring much effort at all. The salmon is gently simmered in ginger-infused water until perfectly tender, then flaked into generous chunks that soak up every bit of the tangy apple cider vinegar and olive oil dressing. Creamy avocado, crisp English cucumber, and a handful of fresh cilantro and mint bring layers of texture and herbaceous brightness to every forkful. The scallion greens add a mild bite that ties everything together without overpowering the delicate fish. For anyone navigating a table where poultry is the default protein, this salad holds its own as a genuinely satisfying centerpiece rather than an afterthought. A squeeze of lemon at the end lifts the whole bowl and makes it feel almost impossibly fresh. It comes together quickly and tastes even better than it looks.
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Learn more →Ingredients
4 servings
For the salmon
- 1 lb salmon fillet, skin-on
- 4 cups water
- ½ tsp salt
- 3 slices fresh ginger
For the dressing
- 2 tbsp apple cider vinegar
- 3 tbsp extra-virgin olive oil
- 1 tsp fresh ginger, finely grated
- 1 tsp honey
- ¼ tsp salt
For the salad
- 1 large english cucumber, halved lengthwise and thinly sliced
- 1 large avocado, pitted and diced
- 4 scallions, green tops only, thinly sliced
- ¼ cup fresh cilantro leaves
- 2 tbsp fresh mint leaves, torn
- 1 tbsp fresh lemon juice
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Combine the water, salt, and ginger slices in a medium saucepan and bring to a gentle simmer over medium heat. Slide the salmon fillet in skin-side down, reduce the heat to low, and poach until the salmon reaches 145°F (63°C) on an instant-read thermometer at the thickest part, about 10–12 minutes. The flesh should be opaque throughout and flake easily when pressed.
- 2
Transfer the salmon to a plate and let it rest for 10 minutes. Discard the poaching liquid and ginger slices. Once cool enough to handle, peel away and discard the skin, then flake the salmon into large chunks.
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